How To Make Peanut Butter Cookies
Serve a delicious yet guilt-free dessert on your weeknight dinner with these peanut butter cookies that are totally gluten-free topped with chopped nuts.
Heat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
In a large bowl, whisk eggs and brown sugar together until smooth. Sprinkle the baking soda and salt evenly over the top of the mixture, and stir until combined.
Add in the vanilla and peanut butter, and stir until combined and smooth. Stir in the oats until combined.
Use a large cookie scoop to scoop the dough onto your prepared baking sheet. Use your fingers or a spatula to slightly flatten the tops of the dough balls, and sprinkle with a pinch of flaked salt if desired.
Bake for 10 minutes then remove from the oven, and let the cookies cool on the baking sheet itself.
Serve warm or store in a sealed container for up to 3 days, or freeze for up to 3 months.
- Calories: 190.39kcal
- Fat: 12.30g
- Saturated Fat: 3.25g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.73g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 17.12g
- Fiber: 1.82g
- Sugar: 10.47g
- Protein: 5.91g
- Cholesterol: 22.85mg
- Sodium: 104.08mg
- Calcium: 21.46mg
- Potassium: 161.65mg
- Iron: 0.92mg
- Vitamin A: 9.83µg
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